Chicken Curry

A couple of things inspired me to go to the classic side with our Curry.

I got lunch the other day from a local Thai food truck where I have re-acquainted myself with the love of Pad-see-ewe that dates back to teenager-hood on the horse ranch, and a recent customer who gave me a challenge with a great sounding combination.

So, Tonight, I grabbed a can of Coconut Milk, and whatever vegetables I had handy in the fridge and set to work on dinner.

It was not the Thai Curry at all that I had the other day. I would have to get me some LemonGrass, Fresh Ginger, and a small host of other ingredients I don’t usually have to pull that one off but it was quite good. Leftovers will not last long.

Print Recipe
Chicken Curry
An American twist on a classic Asian dish
Course Main Dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
servings
Ingredients
Instructions
  1. In a medium sized saucepan, Brown Chicken.
  2. Add Coconut Milk, Curry, Salt and Sugar, stir to combine.
  3. Let the mixture come to a simmer for about 10 Minutes, stirring occasionally
  4. Add Vegetables, and simmer until the broccoli turns bright green, and starts to soften.
  5. Serve as a soup, or with your favorite bread on the side. Bon Appetite!
Recipe Notes

Add some lemon juice just before serving for a small burst of tartness to the Curry.

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